Triple Chocolate Zucchini Loaf

It seems like every week I have a leftover ingredient that I need to use and, inevitably I make a loaf cake. This is not a bad thing, in fact it’s a great thing because it allows me to use ingredients rather than waste them and it gives me a dessert/lunch box item for my family. I was going through my freezer recently and came across some zucchini from my garden, I had shredded it and froze it into bags for this exact use. I figured why not make some chocolate zucchini cake. The name can be deceiving, it’s rich, dark delicious cake and not healthy as the zucchini in the name may suggest but I feel good eating it anyway and count it as a daily vegetable. I hope you enjoy it as much as we do.

Be prepared to bake in multiples here; if you are a follower on my site, you’ll know that I like to bake loaf cakes in bulk and then have some to freeze, this way you have a quick dessert for unexpected guests or kids lunches without having to bake more than once.


Triple Chocolate Zucchini Loaf

Makes 3 Large Loaves

1/2 cup butter, softened

1 cup oil, canola or vegetable

1 3/4 cups Granulated Sugar

1 3/4 cups Light Brown Sugar

6 cups Shredded Zucchini

4 Large Eggs

2 cups Cocoa, dutch processed*

2 1/2 Tsp. Baking Powder

2 Tsp. Baking Soda

1 1/2 Tsp Kosher or Sea Salt

5 cups All Purpose Flour

1 cups Sour Cream, full fat (14%)

2 Cups Buttermilk **

1 1/2 cups Chocolate Chips, semi sweet

1 cup White Chocolate Chunks or Chips


Preheat oven to 325F or 350F if using convection. Prepare three loaf pans or two bundt pans using pan spray or homemade pan release:

Pan Release

1/4 Cup Vegetable Shortening

1/4 Cup Butter

1/4 Cup AP flour

Mix all ingredients together until its a smooth paste. Use a pastry brush or clean fingers to spread all over loaf pans. Can be used for any baking pan.


Cream together the butter, oil and sugars. Add eggs and incorporate, add zucchini and incorporate. In a separate bowl, sift cocoa, flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mixture and mix to incorporate. Add the sour cream and buttermilk and mix until combined. Add the remaining flour mixture and mix on low to start, then on medium for one minute to build structure.Β  Add chocolates and mix briefly to combine. Distribute into prepared pans and bake. Baking time will vary depending on pan but regular loaves will take approx. 60-80 minutes. Bake until a toothpick inserted in the center comes out clean.

*Dutch processed cocoa powder is not hard to find, it simply refers to adding an alkaline to the cocoa to remove any bitter flavours. Look for cocoa that has potassium as an ingredient. I know that Superstore no name brand works really well.

**To make your own buttermilk for this recipe, combine 1 1/4 cups milk and 1/4 cup vinegar or lemon juice. Stir and let sit for 5 minutes.




2 Comments Add yours

  1. Sarah Baade says:

    Love your tip of freezing shredded zucchini! This sounds delicious!


    1. Chef Kari says:

      Oh good, yes it works like a charm. 😁


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